Traditional English Dinner for French Students

Traditional English Dinner for French Students Recipe

Region / culture: England | Servings: This recipe serves 4-6 people.

Introduction

Traditional English Dinner for French Students

This Traditional English Dinner recipe is a classic meal that is sure to satisfy your taste buds. From a hearty chicken soup to a delicious chicken pie and finishing off with a sweet apple crumble and creamy custard, this meal has all the elements of a comforting and satisfying dinner.

History

Traditional English dinners have been a staple in British cuisine for centuries. This recipe combines classic ingredients and cooking techniques that have been passed down through generations. The use of simple, fresh ingredients and traditional cooking methods make this meal a timeless favorite.

Ingredients

chicken

Soup

0.5 kg vegetables in season (such as swede, parsnip, etc)
bouquet garni
water

Main meal

shortcrust pastry
puff pastry
flour
butter
0.5 each red and green peppers (optional)
3 or 4 mushrooms (optional)
1 onion
medium-sized potatoes (1 per person)
enough green veg for 4-5 people (such as sprouts/peas/etc)

Apple crumble

0.5 kg cooking apples
0.5 lemon
sugar to taste
plain flour
butter
brown sugar (to sprinkle over crumble)

Custard

3 large eggs
0.5 liter milk
sugar to taste
a few drops of vanilla essence

How to prepare

Place the chicken in a large pan and cover it with water.
Boil the chicken until the bones and meat separate (overnight if possible). Strain and reserve the liquid.
Re-boil the bones, skin, and giblets in the reserved liquid.
Once it starts boiling, reduce the heat and simmer until needed. Add more water if necessary.
Set aside the meat for later.
Peel and chop the vegetables for the soup into small pieces.
Prepare the green vegetables for the main meal and let them soak in cold water.
About 1 hour and 15 minutes before serving the meal, strain the soup liquid and discard the bones, giblets, and skin (reserve approximately 0.5 liter of liquid). Add the soup vegetables and bring it to a boil.
Once it starts boiling, reduce the heat and simmer until ready to serve. Wash and prick the potatoes.
Bake the potatoes in a hot oven for 0.75 to 1 hour, depending on their size. Line a pie dish with the shortcrust pastry.
Chop and lightly fry the onion.
Prepare the red and green peppers and mushrooms (if using). Make a roux with the flour and butter.
Gradually add the reserved liquid, stirring continuously.
Gradually stir in the onion, peppers, and mushrooms (if using).
Chop the chicken and fill the pie dish with it.
Cover the chicken with the roux mixture (any leftover roux sauce or liquid can be added to the soup). Top with the puff pastry, glaze, and bake in the oven until cooked.
As soon as the pie goes into the oven, strain the green vegetables and put them into a saucepan with fresh water. Bring it to a boil.
Cook the green vegetables as you normally would.
Grate the lemon and squeeze its juice.
Peel, core, and chop the apples. Put them into a pan with the lemon juice and peel.
Add sugar to taste.
Simmer gently until the apples are just soft but not falling apart.
Make a crumble with the flour and butter. Transfer the cooked apples into a deep pie dish and cover them with the crumble.
Sprinkle some brown sugar on top and bake until golden.
Bring the milk to a boil, then set it aside to slightly cool.
Crack the eggs into a bowl and beat them well.
Add the required amount of vanilla essence and sugar.
Mix everything well.
Pour the egg mixture into the milk and gently heat until it thickens to the desired consistency. Note that some people prefer it thicker than others.
Hopefully, everything will finish cooking at around the same time. If I missed anything, please let me know and I will make the necessary amendments.

Variations

Add different vegetables to the pie filling, such as carrots or leeks.
Use different fruits for the crumble, such as berries or peaches.
Experiment with different herbs and spices to customize the flavors of the dishes.

Cooking Tips & Tricks

Be sure to simmer the chicken bones and meat for a long period of time to extract maximum flavor for the soup.

- When making the roux for the pie filling, be sure to gradually add the liquid to avoid lumps.

- For the custard, be sure to heat the milk gently and stir continuously to prevent it from curdling.

Serving Suggestions

Serve the chicken pie with a side of green vegetables and roasted potatoes. Top the apple crumble with a dollop of custard for a delicious dessert.

Cooking Techniques

Simmer the chicken bones and meat to extract maximum flavor for the soup.

- Make a roux for the pie filling to create a creamy and flavorful sauce.

- Bake the pie and crumble until golden and crispy.

Ingredient Substitutions

Use chicken stock instead of boiling the chicken bones for the soup.

- Use store-bought pastry crusts instead of making your own.

- Substitute different fruits for the apple crumble, such as pears or berries.

Make Ahead Tips

The soup and pie filling can be made ahead of time and reheated before serving.

- The crumble can be assembled and refrigerated until ready to bake.

- The custard can be made ahead of time and reheated gently before serving.

Presentation Ideas

Serve the soup in individual bowls garnished with fresh herbs. - Serve the pie on a platter with a side of green vegetables. - Serve the apple crumble in a baking dish topped with a scoop of custard.

Pairing Recommendations

Pair this meal with a crisp white wine or a refreshing cider.

- Serve a side salad with a light vinaigrette dressing to complement the richness of the meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

- Reheat the soup, pie, and crumble in the oven or microwave until heated through.

- Reheat the custard gently on the stovetop, stirring continuously to prevent curdling.

Nutrition Information

Calories per serving

The calorie content of this meal will vary depending on portion sizes and ingredients used. However, this meal is a hearty and satisfying dinner option.

Carbohydrates

Carbohydrates are found in the pastry crusts, flour, potatoes, and apples in this recipe. They provide energy for your body and are an essential part of a balanced diet.

Fats

Fats are found in the butter used in the pastry crusts, roux, crumble, and custard. While fats are high in calories, they are also important for providing energy and supporting cell growth.

Proteins

Proteins are found in the chicken, eggs, and milk in this recipe. Proteins are essential for building and repairing tissues in the body.

Vitamins and minerals

This recipe is rich in vitamins and minerals from the variety of vegetables used, such as parsnips, peppers, mushrooms, and apples. These nutrients are important for overall health and well-being.

Alergens

This recipe contains dairy (milk, butter, eggs) and gluten (flour) which may be allergens for some individuals. Be sure to check for any food allergies before preparing this meal.

Summary

This Traditional English Dinner is a balanced meal that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals. It is a hearty and satisfying meal that is sure to please your taste buds.

Summary

This Traditional English Dinner recipe is a classic and comforting meal that is perfect for a cozy night in. From the hearty chicken soup to the savory chicken pie and sweet apple crumble, this meal has something for everyone to enjoy. Serve it with a side of green vegetables and a dollop of custard for a complete and satisfying dinner experience.

How did I get this recipe?

The memory of discovering this recipe for the first time is a joyful one. It all began when I was just a young girl, eager to learn the art of cooking from my mother. She was a wonderful cook, always experimenting with new recipes and flavors. One day, she told me about a special recipe she had learned from her own mother - a Traditional English Dinner for French Students.

I remember the excitement I felt as my mother walked me through the steps of preparing this delicious meal. The aroma of savory herbs and spices filled the kitchen, and I knew right then and there that I had to learn how to make this dish for myself.

As the years went by, I continued to perfect the recipe, adding my own twist to it with each passing generation. The secret, I discovered, was in the balance of flavors - the rich, hearty meat paired with the tangy sweetness of the vegetables and the buttery smoothness of the mashed potatoes.

Over time, I learned that this recipe was not just any ordinary meal. It was a symbol of unity and friendship, as it brought together the best of both English and French culinary traditions. It was a dish that spoke to the power of food to transcend borders and bring people together.

I still remember the first time I made this Traditional English Dinner for a group of French students who were visiting our small town. They had never tasted anything quite like it before, and their eyes lit up with delight as they took their first bite.

As they savored each mouthful, I could see the memories of home flooding back to them - the cozy warmth of a French kitchen, the laughter of family gathered around the table. It was a beautiful moment of connection, all thanks to a simple meal that had been passed down through the generations.

Since that day, I have made this Traditional English Dinner for countless gatherings and celebrations. Each time, it never fails to bring smiles to the faces of those who taste it. It has become a beloved tradition in our family, a reminder of the bonds that tie us together.

As I sit here, with my grandchildren gathered around me, I can't help but feel grateful for the gift of this recipe. It has brought so much joy and laughter into our lives, and I know that it will continue to do so for generations to come.

So as I pass down this recipe to you, my dear ones, remember to cherish the moments shared around the table. For in those precious moments, we find not just nourishment for our bodies, but also for our souls. And in the flavors of this Traditional English Dinner for French Students, may you always taste the love and memories that bind us together as family.